A chocolate lover's delight! Top with cherry pie filling or sweetened strawberries.

Recipe Summary

Servings:
12
Yield:
1 - 9 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.

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  • Melt chocolate chips in top of a double boiler over hot water. Set aside.

  • Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.

  • Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 - 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

Nutrition Facts

508 calories; protein 8.2g 16% DV; carbohydrates 42.3g 14% DV; fat 35.5g 55% DV; cholesterol 130.1mg 43% DV; sodium 316.1mg 13% DV. Full Nutrition

Reviews (101)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/11/2007
This cheesecake is very good and very smooth. My first couple of attempts gave the usual top cracks. I've been able to make a couple now without problems here is my approach. When beating the cream cheese I stop frequently and place the stainless steel bowl into a sink of hot water to help soften the cream cheese so that I don't have to beat it too much. I spray the sides of the pan with cooking spray above the crust line. This keeps the cheese cake from sticking to the sides while cooling and shrinking. I tried to seal up my spring form pans but I was never able to keep the water from leaking in so I've never attempted a standard water bath. I do fill a small roasing pan with hot water and place it on the bottom rack of the oven...the idea here is to try and keep the moisture high in the oven. The recipe calls for 325F. I have a convection oven and I've had really good success at 290F for 1 hour. To help control the cooling rate I switch the oven off at 1 hour and leave the door closed. After an hour of sitting there, I will open the oven door a crack to help cool some more. Read More
(88)

Most helpful critical review

Rating: 3 stars
04/08/2004
I thought it was good but not amazing. One thing to watch for- make sure you don't add the chocolate to the mixture when it is hot- it will curdle in the cream cheese mixture. Mine turned into a "cookies and cream" pie because of that. It tasted good though. Add chocolate syrup to a slice! Read More
(31)
120 Ratings
  • 5 star values: 84
  • 4 star values: 26
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
03/11/2007
This cheesecake is very good and very smooth. My first couple of attempts gave the usual top cracks. I've been able to make a couple now without problems here is my approach. When beating the cream cheese I stop frequently and place the stainless steel bowl into a sink of hot water to help soften the cream cheese so that I don't have to beat it too much. I spray the sides of the pan with cooking spray above the crust line. This keeps the cheese cake from sticking to the sides while cooling and shrinking. I tried to seal up my spring form pans but I was never able to keep the water from leaking in so I've never attempted a standard water bath. I do fill a small roasing pan with hot water and place it on the bottom rack of the oven...the idea here is to try and keep the moisture high in the oven. The recipe calls for 325F. I have a convection oven and I've had really good success at 290F for 1 hour. To help control the cooling rate I switch the oven off at 1 hour and leave the door closed. After an hour of sitting there, I will open the oven door a crack to help cool some more. Read More
(88)
Rating: 5 stars
02/27/2003
Sinfully rich and delicious. Chocoholics beware of this one! Made the recipe exactly as described no alterations. To make sure that the cheesecake doesn't crack during cooking make sure oven isn't hotter than recipe calls for. If your oven tends to run hot then turn it down 5 to 10 degrees. Turn oven off exactly as recipe describes. Also consider adding an ice cube to the bottom of the oven (I carefully toss one in before I put in the cheesecake) to add humidity. Read More
(49)
Rating: 3 stars
04/08/2004
I thought it was good but not amazing. One thing to watch for- make sure you don't add the chocolate to the mixture when it is hot- it will curdle in the cream cheese mixture. Mine turned into a "cookies and cream" pie because of that. It tasted good though. Add chocolate syrup to a slice! Read More
(31)
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Rating: 4 stars
05/15/2006
The taste was pretty good but I would have prefered a slightly more chocolatey taste. Also the cheesecake cracked very badly (I cooked it for the time that it called for) so I recommend that you follow the advice section and give it a water bath while its cooking. I was therefore forced to make a chocolate glaze to cover the crack and I think everyone agreed that the glaze made the cheesecake 10X better. Just melt 1 cup of chocolate chips, 3 tbs of butter, and 2 tbs cornsyrup over boiling water, and spread it over the cake. Read More
(25)
Rating: 5 stars
01/16/2005
Delicious rich cheesecake that has gotten rave reviews from some pretty tough critics. If you can stretch your budget a wee bit I strongly recommend using imported chocolate. I've had excellent results with Callebaut. Is incredibly moist and almost mousse-like if you cook for just 50-60 minutes. (If you like it drier like a typical store-bought one cook it for 75 minutes or so.) When you remove it from the oven it is still liquid but sets-up in the fridge overnight. As others have done I wrap pan in tinfoil and cook in water bath but remove it from oven immediately when it is done and after about 5 minutes or so carefully run a knife along the sides to prevent the cake from adhering and cracking when it cools. I put in fridge when it is lukewarm/cool. Haven't had it crack yet. Top with sugared strawberries. Read More
(21)
Rating: 5 stars
03/23/2008
I'm in cheesecake heaven! This is awesome! Not too chocolatey - just right! I replaced half of the graham cracker crumbs with ground walnuts for the crust and baked using water bath instructions from this site. Topped with raspberry sauce and whipped cream this is an elegant and delicious dessert. Well, okay, breakfast! :) Read More
(12)
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Rating: 4 stars
05/18/2006
Overall I really liked the recipe. I only had two problems: I tried the bath method and even with two layers of foil the water seeped in and made my crust soggy. Also my cake didn't have any cracks after baking for 55 min. I did as the recipe says and turned off the oven and left the cake in to cool but when I checked it after only 30 minutes it had a huge crack down the middle. I'll definitely make it again but without the bath and the extra hour in the oven. Read More
(11)
Rating: 5 stars
11/05/2003
The PERFECT chocolate cheesecake!! Made this along with another of the recipes here and this one was definitely the favorite. Topped with a chocolate ganache instead of sour cream. Nothing less than divine!!! Read More
(11)
Rating: 5 stars
05/24/2003
This cheesecake is heavenly. Everyone loved it. For the crust I used chocolate graham cracker crumbs. I also grated a hershey bar for decoration on top. This recipe is definately a keeper. Read More
(10)